Offer to change at the sole discretion of Vega. Free samples do not apply to past or future orders. Free samples program can be terminated or samples can change at the sole discretion of Vega. Orders apply to shipments with street addresses in Canada and the USA, no PO/APO boxes allowed. Free sample is final sale. No returns or refunds on free sample. Free shipping on orders over $50 (US) is applied after a discount is added. Terms and conditions vary based on country.

Vegan Kimchi

This Vegan Kimchi recipe is a plant-based substitute for the traditional fermented Korean side dish that often contains fish sauce or even shrimp. Like sauerkraut and non-dairy yogurt, vegan kimchi is filled with beneficial micro-organisms and probiotics from the fermentation process. Best thing about making vegan kimchi is the freedom that you have to customize your kimchi to your liking—sour or spicy, complex or simple, whipping up a batch lets you play around until you find a combination that you love. Have fun and enjoy!

Preparation

Place the cabbage and salt into a bowl and massage until cabbage starts to soften. Cover with water. Put another bowl or a plate on top of cabbage with something heavy on top to weigh it down. Let sit for 1-2 hours.

Rinse cabbage under cold water at least 3 times and let drain in a colander for 20 minutes.

While cabbage is draining, combine garlic, ginger, salt, kelp powder and mix well. If using seaweed strips add when you combine everything together. Add in gochugaru into mixture to create a paste. The more you add the spicier your kimchi will be.

Gently squeeze any excess water out of cabbage. Mix cabbage, daikon, green onions, carrots and paste together thoroughly. (Tip: you may want to wear gloves.)

Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.